DEGUSTAZIONE DI ACETO BALSAMICO TRADIZIONALE DI REGGIO NELL EMILIA
FRESH RICOTTA
Saba
Lambrusco and Trebbiano grape must that is cooked and becomes the first stage of Aceto Balsamico Tradizionale D.O.P.
FAROE ISLAND SALMON RILLETTE AND SWEET PEAS
Condimento Balsamico Agro di Mosto
Fermented saba, the second stage of Aceto Balsamico Tradizionale D.O.P.
MICK KLUG FARM ASPARAGUS AND VANDEBOOM ORGANIC FARM RED EGG
Condimento Balsamico San Giacomo
Agro di Mosto aged approximately three years in oak and chestnut barrels
BRAISED PORK FILLED RAVIOLI, CRISPY DEWLAP AND CARAMELIZED ONIONS
Condimento Balsamico Essenza
Agro di Mosto aged roughly eight years in oak and chestnut barrels. The balsamic chosen for our signature Spiaggia bottling.
CREAMY ACQUERELLO RISOTTO AND PARMIGIANO REGGIANO
Aceto Balsamico Tradizionale Aragosta D.O.P.
The first level 'red' awarded by the balsamic vinegar consortium, aged a minimum of 12 years in a variety of 9 wooden barrels
WOOD ROASTED BLACK LACQUERED DUCK BREAST WITH TREVISO, RAMPS AND POTATO PUREE
Aceto Balsamico Tradizionale Argento D.O.P.
The second level 'silver' awarded by the balsamic vinegar consortium, aged a minimum of 18 years in a variety of 9 wooden barrels
ITALIAN STYLE STRAWBERRY DOUGHNUTS, BALSAMIC ZABAGLIONE, STRAWBERRIES AND WHITE CHOCOLATE
Aceto Balsamico Tradizionale Oro D.O.P
The highest level 'gold' awarded by the balsamic vinegar consortium, aged a minimum of 25 years in a variety of 9 wooden barrels
160 per person
90 wine pairing per person
